Mozzarella in Carrozza
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Golden, crispy fried mozzarella sandwiches with a soft, melty centre.
| Ingredients |
Serves 2–3 people (makes 4 pieces)
|
| 8 slices |
White bread (crusts removed)
|
| 250g |
Fresh mozzarella (cut into even slices, patted dry) |
| 2 |
Eggs |
| 4 -5 tbsp |
Godi La Vita Salsa Nostra |
| 1 cup |
Plain flour |
|
1–1.5 cups
|
Breadcrumbs (preferably fine or panko) |
|
Salt & pepper |
|
Vegetable oil (for frying) |
|
Anchovies or prosciutto (optional) |
Method
1. Prep the sandwiches
Lay out bread slices and place mozzarella evenly on 4 slices. Season lightly with salt & pepper. Top with remaining bread slices and press gently
2. Seal & chill
Lightly press edges to seal (you can trim to neaten). Place in fridge for 10–15 minutes to firm up (helps prevent leakage)
3. Crumb coating
Set up 3 bowls: flour, egg + milk mix, breadcrumbs
Dip each sandwich:
→ Flour (light coat)
→ Egg mixture (fully coated)
→ Breadcrumbs (press firmly)
For extra crunch: repeat egg + breadcrumb step
4. Fry
Heat oil to ~170–180°C. Fry sandwiches for 2–3 minutes each side until golden brown. Don’t overcrowd the pan
5. Drain & serve
Remove and drain on paper towel. Slice diagonally and serve immediately while cheese is molten
Pro Tips
✓ Dry mozzarella well → prevents soggy bread and oil splatter
✓ Double crumb = key for structure and crunch
✓ Keep oil temperature steady so it crisps without burning
Serving Ideas
• With warm GLV Salsa Nostra for dipping
• Drizzle of honey for a sweet-salty twist
• Light salad on the side to balance richness
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